Go Back

St. Patrick’s Day Dessert Pizza

Print Recipe Pin Recipe

Ingredients
  

For the Crust:

  • 1 16-ounce package Pillsbury refrigerated sugar cookie dough, at room temperature
  • All-purpose flour

For the Chocolate Cream:

  • 4 large egg yolks, beaten
  • 1-½ cups granulated sugar
  • ¼ cup cornstarch
  • Pinch of salt
  • ⅓ cup unsweetened cocoa powder
  • 2-½ cups heavy whipping cream
  • ½ cup Bailey's Irish Cream or Coffee Creamer
  • ¼ cup whole milk
  • 1 tbsp. butter
  • 1-½ tsp. vanilla extract

Ror the Whipped Topping:

  • 1 cup cold heavy whipping cream
  • Green food coloring
  • 1 cup confectioners' sugar
  • Chocolate curls, if using, for garnish

Instructions
 

To prepare the crust:

  • Pre-heat oven to 350°F.
  • Liberally spray a 9-inch springform pan with non-stick baking spray.
  • Using your fingers and a little flour, gently press the cookie dough on the bottom of the pan.
  • Place in the pre-heated oven and bake for 14 -16 minutes then remove from the oven.
  • Using a small spoon, press the cookie dough half way up the sides of the springform pan to create deep dish crust; allow to set.

To prepare the chocolate Cream:

  • In the bowl of a stand mixer, on medium high speed, (or use a hand mixer) mix together the egg yolks and granulated sugar.
  • Next add in cornstarch, salt and cocoa powder; lower speed on stand mixer.
  • Add the heavy whipping cream, Beiley's Irish Cream (or Creamer) and milk; mix together scraping down the sides and bottom to thoroughly blend mixture.
  • Transfer from the mixing bowl to a large pot, over medium heat, and whisk until mixture begins to boil; whisking the entire time is required (the mixture will burn very quickly if directions not followed).
  • Once filling has thickened significantly, turn off heat and swirl in butter and vanilla; whisk together until glossy and smooth.
  • Allow the cream to chill until it is barely warm.
  • After the filling has cooled a bit, add it to the cookie crust and smooth out until even.
  • Place the pizza in the refrigerator for a minimum of 3 hours or overnight.

To prepare the whipped topping:

  • Add the heavy whipping cream to the bowl of the mixer; beat on high speed.
  • Once peaks slowly begin to develop, add in confectioners' sugar; beat until heavy peaks have formed.
  • Evenly spread the whipped cream over the top of the chocolate cream; decorate with whatever toppings you prefer.
  • Keep dessert pizza refrigerated until ready to serve.
  • When ready to serve, gently remove the pizza from the sides of the springform pan.
  • Cut and place on individual plates; add the chocolate curls, if using.